Pumpkin, Orange and Parmesan Risotto
Like sunshine on a plate, this risotto really is the perfect blend of sweet, savoury and acidity. The versatility of a risotto is endless, but I just love how this one in particular screams summer...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at simoneagostino.com.
Cooking tools:
- Blender
- Microplane
- Citrus press
- Kitchen scale
- Roasting pan
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Ladle
- Wooden spoon
- Grater
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 160g Carnaroli or Arborio rice
- 250g butternut pumpkin, cut into small cubes
- 1 shallot, finely diced
- 500ml vegetable stock
- 1/2 cup dry white wine
- Juice of 1 orange, plus zest to garnish
- 2 tbsp butter
- 2 tbsp rosemary, finely chopped
- 1/4 cup Parmesan cheese, finely grated
- EVOO
- Salt & cracked black pepper.
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